Nutritional composition of gluten-free food versus regular food sold in the Italian market

Some concerns have been raised about the nutritional composition of gluten-free (GF) food. To compare the nutritional composition of GF food with regular foods. This study examined in total 235 GF products and 349 regular products purchased in Italy, from seven categories: biscuits, rusks, snacks, bread, pasta, bread substitutes and wheat flour. The following nutritional facts, have been considered: energy, proteins, total and saturated fats, carbohydrates, simple sugars, fibers and salt. The mean nutrient composition for products of the two groups was compared by independent samples t-test. The protein content of GF food is lower in all the categories (P